JP2009153477A - Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide baked confectionery such as cake and Baumkuchen, excellent in texture and preservation stability of texture, and to provide a water-in-oil emulsified composition for baked confectionery, to be used for producing the baked confectionery. <P>SOLUTION: This water-in-oil emulsified composition for baked confectionery comprises oil and fat (A) (a solid fat content of 5-80% at 5°C, a solid fat content of 3-50% at 15°C, and a solid fat content of 3-40% at 25°C), propylene glycol fatty acid ester, 0.1-4 mass% of polyglycerol condensed ricinoleic acid ester, and sugar. The baked confectionery which is produced by using the water-in-oil emulsified composition is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsion composition for baked confectionery containing sugar and a baked confectionery containing the same.

  Baked confectionery such as cake and Baumkuchen is required to have excellent flavor and texture, and various research and development have been made (for example, see Patent Documents 1 to 4).

  However, with the recent improvement in consumer preference, conventional baked goods have become unsatisfactory, and there is a demand for products with a better texture.

  In particular, unlike other baked confectionery, Baumkuchen is manufactured by repeating the process of baked products (baked dough) soaked in dough before baking. It takes longer to be exposed to higher temperatures than other baked goods. If the dough is exposed to a high temperature for a long time, the condition of the dough deteriorates, and the quality of the obtained Baumkuchen deteriorates. Therefore, many of the conventional Baumkuchen have a texture and are satisfactory. It wasn't. Thus, Baumkuchen is more difficult to satisfy the texture than other baked confectionery because the production conditions are more severe.

  In addition, many baked goods such as cakes and Baumkuchen do not last a long time, and the shelf life was short. However, due to improvements in raw materials and additives, production technology and storage technology, etc. (For example, see Patent Document 5).

However, these baked confectioneries are not satisfactory in terms of texture even though they have a relatively long shelf life because the texture decreases as the baked dough ages over time. .
JP-A-55-64755 JP-A-62-96041 JP-A-62-253337 Japanese Patent Laid-Open No. 4-8246 JP-A-60-110238

  Therefore, there is a need for cakes and baked goods such as Baumkuchen that have better texture and storage stability than conventional products.

Therefore, the objective of this invention is providing the water-in-oil emulsion composition for baked confectionery used for the baked confectionery, such as a cake and Baumkuchen excellent in food texture and the preservation stability of food texture, and its manufacture.
In particular, the object of the present invention is to be used for baked confectionery having excellent texture and storage stability of baked confectionery such as Baumkuchen where the dough is exposed to a higher temperature than other baked confectionery and its production. It is to provide a water-in-oil emulsion composition for baked goods.

In order to achieve the above object, the present invention is a water-in-oil emulsion composition for baked confectionery containing the following oil and fat A, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester and sugar, and in the emulsion composition The water-in-oil emulsified composition for baked confectionery, wherein the content of the polyglycerin condensed ricinoleic acid ester is from 0.1 to 4% by mass.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C

  Moreover, this invention provides the baked confectionery characterized by including the water-in-oil emulsion composition for baked confectionery of the said this invention, in order to achieve the said objective.

In order to achieve the above object, the present invention provides polyglycerin condensed ricinoleic acid in an amount of 0.1 to 4% by mass in the following oil and fat A, propylene glycol fatty acid ester and water-in-oil emulsion composition. Provided is a method for producing a baked confectionery characterized by blending, as a material, a water-in-oil emulsion composition obtained by emulsifying an oil phase containing an ester and a sugar solution.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C

In order to achieve the above object, the present invention provides polyglycerin condensed ricinoleic acid in an amount of 0.1 to 4% by mass in the following oil and fat A, propylene glycol fatty acid ester and water-in-oil emulsion composition. Provided is a method for improving the texture of a baked confectionery by blending a water-in-oil emulsion composition obtained by emulsifying an ester-containing oil phase and a sugar solution into a baked confectionery as a material.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C

ADVANTAGE OF THE INVENTION According to this invention, the water-in-oil emulsion composition for baked confectionery used for the baked confectionery, such as a cake and Baumkuchen excellent in food texture and storage stability of food texture, and its manufacture can be provided.
In particular, according to the present invention, even in baked confectionery such as Baumkuchen where the dough is exposed to a higher temperature than other baked confectionery, the baked confectionery excellent in texture and storage stability of the texture, and baked used in its production A water-in-oil emulsion composition for confectionery can be provided.

[Water-in-oil emulsion composition for baked confectionery according to embodiments of the present invention]
The water-in-oil emulsion composition for baked confectionery according to the embodiment of the present invention is a water-in-oil emulsion composition for baked confectionery containing fat A, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate and sugar. The content of the polyglycerin condensed ricinoleic acid ester in the emulsified composition is 0.1 to 4% by mass.

  In the manufacture of conventional baked goods such as Baumkuchen, fats and sugar solutions (liquid sugar) were added separately when preparing the dough, but certain fats and sugar solutions were emulsified with specific emulsifiers. The present invention has been completed on the basis that it has been found that using a water-in-oil emulsion composition provides a texture and a storage stability of the texture that is excellent.

(Oil A)
Fat A is a fat that has a solid fat content (SFC) at 5 ° C. of 5 to 80%, a solid fat content at 15 ° C. of 3 to 50%, and a solid fat content of 25 ° C. of 3 to 40%. It is preferably 5-60% at 5 ° C, 3-40% at 15 ° C, 3-35% at 25 ° C, 10-50% at 5 ° C, 3-35% at 15 ° C, 3-3% at 25 ° C. It is more preferably 23%, most preferably 30 to 45% at 5 ° C, 10 to 25% at 15 ° C, and 3 to 10% at 25 ° C.

  When using fats and oils satisfying SFC of 5 to 80% at 5 ° C, 3 to 50% at 15 ° C, and 3 to 40% at 25 ° C, the viscosity of the baked confectionery dough is kept good, giving a sufficient volume during baking, It is possible to prevent oil from exuding after baking.

  The solid fat content (SFC) can be measured according to “The Japan Oil Chemists' Society, Standard Oil Analysis Method 2.2.9-2003”.

  The content of fat / oil A in the water-in-oil emulsion composition is preferably 45 to 85% by mass, more preferably 55 to 85% by mass, and most preferably 60 to 80% by mass.

  Fat and oil A is an oil and fat having an iodine value of 56 to 95% by weight, an oil and fat having an iodine value of 56 or less, preferably 10 to 90% by weight, and having an iodine value of 56 or less. It can be produced by containing 15 to 85% by mass of 90% by mass, most preferably 15 to 85% by mass of fats and oils having an iodine value of 56 or less, and 15 to 85% by mass of fats and oils having an iodine value of 56 or less.

  The iodine value of fats and oils can be measured according to “The Japan Oil Chemists' Society, Standard Oil and Fat Analytical Test Method 2.3.4.1-1996”.

  160 is preferable and 150 is more preferable as the upper limit of the iodine value of fats and oils exceeding iodine value 56. The oil or fat having an iodine value of 56 is not particularly limited as long as it has an iodine value of 56 or more. For example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil Linseed oil and mixed oils thereof. Moreover, the transesterification oil (oil and fat obtained by transesterification) etc. which used these fats and oils and mixed oils as a raw material is mentioned. By fractionating, a fractionated oil having an iodine value exceeding 56, for example, a fractionated oil of palm oil (iodine number 60 to 70 (palm olein, super olein, etc.)) can also be used. Oils and fats obtained by separation treatment of transesterified oils and oils and fats obtained by transesterification of fractionated oils can also be used. These fats and oils having an iodine value of 56 can be used alone or in combination of two or more.

  The lower limit of the iodine value of fats and oils having an iodine value of 56 or less is preferably 0, and more preferably 0.3. The oil having an iodine value of 56 or less is not particularly limited as long as it is an oil having an iodine value of 56 or less. Examples thereof include coconut oil, palm oil, palm kernel oil, milk fat, lard, and beef tallow. Palm oil, palm oil, palm kernel oil, milk fat, lard, beef tallow, soybean oil, rapeseed oil, Hyelsin rapeseed oil (rapeseed oil of high erucic acid type), corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil , Hydrogenated fats and oils made from peanut oil, linseed oil and mixed oils thereof (partially hydrogenated fats obtained by partial hydrogenation, extreme obtained by extremely hydrogenating until iodine value is about 0-3 Either a hardened oil can be used) or a transesterified oil can be used. A fractionated oil obtained by fractionation treatment, for example, a fractionated oil of palm oil (iodine value 15 to 56 (palm stearin, middle melting point of palm oil, etc.)) can also be used. Oils and fats obtained by transesterifying hydrogenated fats and oils, oils and fats obtained by hydrogenating transesterified oils, oils and fats obtained by fractionating hydrogenated fats and oils, oils and fats obtained by hydrogenating fractionated oils, oils and fats obtained by fractionating transesterified oils, and transesterified Oils and fats can also be used. These fats and oils having an iodine value of 56 or less can be used alone or in combination of two or more.

  Particularly preferable combinations include the following combinations and blending ratios.

(A) Soybean oil (oil and fat having an iodine value of more than 56) 5 to 25% by mass, palm oil fractionated oil having an iodine value of 60 to 70 (oil and fat having an iodine value of 56 and more) 10 to 60% by mass, palm oil (iodine value) 56 or less) 30 to 70% by mass, Hyelin rapeseed oil extremely hardened oil (iodine having an iodine value of 56 or less) 0.3 to 2% by mass, more preferably 10 to 20% by mass soybean oil, 60 iodine values It is the fractionation oil 45-55 mass% of the palm oil which is -70, the palm oil 30-40 mass%, and the extremely hardened oil 0.5-1.5 mass% of Hyelsin rapeseed oil.

(B) Soybean oil (oil and fat having an iodine value of more than 56) 50 to 79% by mass, transesterification oil (oil and fat having an iodine value of 56 or less) of palm oil and lauric oil and fat, extremely hardened oil of Hyelsin rapeseed oil (Oil and fat with iodine value of 56 or less) 0.3 to 2.5% by mass, more preferably 65 to 74% by mass of soybean oil, 25 to 32% by mass of transesterified oil of palm oil and lauric oil and fat, Hyelsin It is 1 to 2.3 mass% of extremely hardened oil of rapeseed oil. Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, and transesterified oil.

(C) Soybean oil (oil and fat having an iodine value of 56 or more) 10 to 25% by mass, palm oil fractionation oil (oil and fat having an iodine value of 56 or less) 20 to 40% by mass, palm oil (iodine value) 56 or less) 30 to 45% by mass, extremely hardened oil (oil or fat having an iodine value of 56 or less) of a transesterified oil of palm oil and lauric oil, and more preferably 10 to 25% by weight of soybean oil. 20% by mass, 25 to 35% by mass of palm oil fractional oil having an iodine value of 40 to 50, 35 to 45% by mass of palm oil, 10 to 20% of extremely hardened oil of transesterified oil of palm oil and lauric oil and fat is there.

(Propylene glycol fatty acid ester)
The fatty acid constituting the propylene glycol fatty acid ester in the present embodiment is not particularly limited, but stearic acid, palmitic acid, and behenic acid are preferable. It may be a mixture of a plurality of types of fatty acid esters. The ester body may be either a monoester or a diester, or a mixture thereof.

  As a commercially available product, Riken Mar PS-100, Rikumar PB-100 manufactured by Riken Vitamin Co., etc. can be used.

  When propylene glycol fatty acid ester is used, the foamability of the baked confectionery dough can be improved, the production time of the dough can be shortened, and a sufficient volume can be given during baking.

  The content of the propylene glycol fatty acid ester in the water-in-oil emulsion composition is preferably 2 to 12% by mass, more preferably 3 to 10% by mass, and most preferably 4 to 8% by mass. preferable.

(Polyglycerin condensed ricinoleic acid ester)
The polyglycerin-condensed ricinoleic acid ester (polyglycerin-condensed ricinoleate) in the present embodiment is not particularly limited in the average degree of polymerization of the polyglycerin constituting it, but is preferably 2-15, and most preferably 4-10. Moreover, the average polymerization degree of the condensed ricinoleic acid to constitute is not particularly limited, but is preferably 2 to 10, and most preferably 3 to 6.

  As commercially available products, SY Glister CRS-75, SY Glister CR-ED, etc. manufactured by Sakamoto Pharmaceutical Co., Ltd. can be used.

  The content of the polyglycerol condensed ricinoleic acid ester in the water-in-oil emulsion composition is 0.1 to 4% by mass. It is preferable that it is 0.5-3 mass%, and it is more preferable that it is 1.0-2.0 mass%.

  When the polyglycerin condensed ricinoleic acid ester is used within the above range, the stability (heat resistance) of the emulsified composition becomes excellent, and the dough can be maintained in a good state.

(sugar)
The type of sugar in the present embodiment is not particularly limited, but glucose, fructose, mannose, xylose, sucrose, lactose, maltose, maltose, trehalose, maltotriose, oligosaccharide, fructooligosaccharide, galactooligosaccharide, soybean oligo Sugar, dairy oligosaccharide, palatinose oligosaccharide, isomerized liquid sugar, sucrose-linked starch syrup, enzyme saccharified starch syrup, reduced lactose, reduced starch saccharified, reduced sugar polydextrose, starch hydrolysate, sorbitol, mannitol, maltitol, Examples thereof include saccharides such as erythritol, xylitol, oligosaccharide alcohol, raffinose, lactulose, stevia and aspartame. These saccharides can be used alone or in combination of two or more.

  The sugar is preferably blended as a sugar solution. The sugar solution is not particularly limited as long as the sugar is dissolved in a water-soluble liquid such as water. However, the sugar solution is preferably one in which the sugar is dissolved in water. As the sugar solution, for example, a commercially available sugar solution (liquid sugar) or a solution obtained by dissolving solid sugar in water can be used. When a solution obtained by dissolving solid sugar in water is used as the sugar solution, either a sugar solution prepared in advance or a sugar solution prepared at the time of preparing the water-in-oil emulsion composition can be used. A commercially available sugar solution or a sugar solution prepared in advance can be further diluted with a water-soluble liquid such as water. In the sugar solution, other water-soluble components can be blended as necessary. The sugar solution is used as an aqueous phase when producing a water-in-oil emulsion composition.

  When sugar is used as a water-in-oil emulsion composition, the texture of the baked confectionery obtained is good with a moist feeling.

  The content of sugar in the water-in-oil emulsion composition is preferably 0.3 to 40% by mass, more preferably 5 to 30% by mass, and most preferably 7 to 30% by mass. .

  The content of the sugar solution in the water-in-oil emulsion composition is preferably 0.3 to 50% by mass, more preferably 10 to 50% by mass, and most preferably 20 to 45% by mass. preferable.

  Further, the sugar content in the sugar solution added for the production of the water-in-oil emulsion composition is preferably 2 to 85% by mass, and most preferably 10 to 75% by mass.

(Blend ratio of polyglycerin condensed ricinoleate and sugar solution)
The blending ratio of the polyglycerol condensed ricinoleic acid ester and the sugar solution is preferably 1:50 to 1: 1, more preferably 1:40 to 1: 1, and 1:30 to 1: 7. Most preferred.

  When the blending ratio of polyglycerin condensed ricinoleate and sugar solution is within the specified range, the stability (heat resistance) of the water-in-oil emulsion composition is excellent, and the dough can be maintained in a good state. Therefore, the texture of the baked confectionery obtained is good with a moist feeling.

(Other emulsifiers)
In the production of the water-in-oil emulsion composition, an emulsifier other than propylene glycol fatty acid ester and polyglycerol condensed ricinoleic acid ester can be used in combination.

  When other emulsifiers are used, the action of propylene glycol fatty acid ester and polyglycerol condensed ricinoleic acid ester can be promoted.

  Other emulsifiers include lecithin, glycerin fatty acid ester (monoester and diester), polyglycerin fatty acid ester, organic acid monoglyceride (acetic acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, citric acid monoglyceride), sorbitan fatty acid ester, Examples thereof include sucrose fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like.

  The blending amount of the other emulsifier in the water-in-oil emulsion composition is preferably 0.1 to 2.5% by mass, more preferably 0.3 to 2.0% by mass, and Most preferably, it is 5-1.5 mass%.

(Other ingredients)
If necessary, as long as the effects of the present invention are not impaired, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, β-carotene, caramel, red yeast rice pigment and the like Colorants, antioxidants such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, fruits, fruit juice , Coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, and other food materials, food additives, and the like can be incorporated into the water-in-oil emulsion composition.

(Method for producing water-in-oil emulsion composition)
The production conditions of the water-in-oil emulsion composition are not limited. For example, the oil phase (SFC is 5 to 80% at 5 ° C, 3 to 50% at 15 ° C, 3 at 25 ° C). An oil / fat composition containing fat / oil A, propylene glycol fatty acid ester and polyglycerin condensed ricinoleic acid ester satisfying ˜40%, and other oil-soluble components can be blended if necessary) and sugar solution (sugar , Water and other water-soluble components), and after pre-emulsification, the mixture is rapidly kneaded (quenched kneaded) and emulsified. In addition, the said oil phase (oil-fat composition) is suitable in order to manufacture the water-in-oil type emulsion composition which concerns on this Embodiment. Specifically, the content of polyglycerin condensed ricinoleic acid ester in the oil phase (oil composition) is 0.1 to 8% by mass, and preferably 1 to 3% by mass. Moreover, it is preferable that it is 60-95 mass%, and, as for the content of the fat A in an oil phase (oil-fat composition), it is more preferable that it is 75-93 mass%. Moreover, it is preferable that it is 2-24 mass%, and, as for the content of the propylene glycol fatty acid ester in an oil phase (oil-fat composition), it is more preferable that it is 4-7 mass%.

  Specifically, an oil phase containing oil-soluble components such as fats and oils and emulsifiers is dissolved, and separately, water and sugar are mixed and dissolved to prepare a sugar solution (aqueous phase). Further, the sugar solution is gradually mixed into the dissolved oil phase and emulsified so that the whole becomes uniform. And it is preferable to perform a sterilization process next. The sterilization method may be a batch type of tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the cooling machine include a closed continuous tube cooler, for example, a margarine production machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. The combination of these is mentioned.

  The water-in-oil emulsion composition can also be emulsified by emulsifying the oil phase and the sugar solution, and then adding a water-soluble liquid such as water.

  The blending ratio (mass ratio) of the oil phase and the sugar solution is not particularly limited, but is preferably 50:50 to 90:10, more preferably 60:40 to 85:15 in the oil phase: sugar solution. 70:30 to 80:20 is most preferable.

(Baked goods)
The water-in-oil emulsion composition of the present invention can be used for baked confectionery such as Baumkuchen and cake. Specifically, raw confectionery and semi-confectionery in Western confectionery such as butter cakes such as sponge cakes such as short cakes, roll cakes, decoration cakes, pound cakes, fruit cakes, butter cakes, baked cheese cakes, muffins, madeleines, financiers and baumkuchens It can be suitably used for fresh confectionery. The water-in-oil emulsion composition of the present invention can be suitably used particularly for Baumkuchen where the dough is exposed to a higher temperature than other baked confectionery.

(Manufacture of baked goods)
The manufacture of baked confectionery is characterized by using the water-in-oil emulsion composition of the present invention. In the production of baked confectionery, when the oil and fat A, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester and sugar solution are added separately without using the water-in-oil emulsion composition of the present invention, an excellent food You can't get a baked confectionery.

  The baked confectionery can be produced by the usual method for producing baked confectionery and the usual method for producing baked confectionery, except that the water-in-oil emulsion composition of the present invention is used.

  The content of the water-in-oil emulsion composition in the baked confectionery dough is preferably 5 to 50% by mass, more preferably 10 to 45% by mass, and most preferably 15 to 40% by mass. .

  In particular, in the case of Baumkuchen, as components other than the water-in-oil emulsion composition of the present invention, 15 to 35% by mass of flour, 10 to 30% by mass of eggs (whole egg), and 10 to 30% by mass of sugar are blended. It is preferable.

[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, it is possible to obtain a water-in-oil emulsion composition for baked confectionery which improves the workability of dough preparation and the heat resistance of the dough, and the food manufactured using the composition It is possible to provide baked confectionery such as cake and Baumkuchen that have excellent storage stability of texture and texture. Moreover, baked confectionery, such as a cake and Baumkuchen excellent in the bulk after baking (appearance after baking), can be provided.
In particular, even in baked confectionery such as Baumkuchen, where the dough is exposed to a higher temperature than other baked confectionery, it is possible to provide a baked confectionery excellent in texture and storage stability of the texture.

  Furthermore, since sugar solutions (liquid sugar) used as a raw material for baked confectionery are highly viscous, the baked confectionery manufacturer has been troublesome to measure liquid sugar at the time of blending, but in the oil containing liquid sugar. By using a water-type emulsified composition, the labor of a baked confectionery manufacturer is reduced.

  EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

(Production of water-in-oil emulsion composition)
Water-in-oil type emulsified compositions were produced by the following method with the formulations shown in Tables 1 to 4.
After mixing the fats and oils shown in Tables 1 to 4, the polyglycerin condensed ricinoleic acid ester (trade name: SY Glister CRS-75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), propylene glycol fatty acid ester (trade name: Riquemar PS) -100, manufactured by Riken Vitamin Co., Ltd.), glycerin fatty acid ester, sorbitan fatty acid ester, soybean lecithin, and fragrance were dissolved to prepare an oil phase. In addition, a sugar solution (aqueous phase) was prepared by uniformly dissolving liquid sugar (trade name: Hymaltose syrup MC-55, sugar content 75 mass%) in water. Next, the prepared sugar solution was gradually added to the prepared oil phase, and preliminarily emulsified with propeller stirring for 20 minutes while adjusting the temperature to 50 ° C to 70 ° C. After preliminary emulsification, sterilization is performed with a scraping-type heat exchanger (95 ° C., 5 to 15 seconds), and then rapid cooling and kneading is performed with a scraping-type heat exchanger (combinator) to obtain a final product temperature of 15 to 20 Each water-in-oil emulsion composition was obtained by adjusting to ℃.
In Comparative Example 4, the same blending amount as in the water-in-oil emulsion composition of Example 1 and the oil phase and sugar solution prepared by the same preparation method were used without emulsification.

  In Examples 9 to 11 in Table 3, as the transesterified oil 1, transesterified oil obtained by transesterifying palm oil, palm stearin, and palm kernel olein was used. Moreover, the transesterified oil 2 used fats and oils obtained by extremely hydrogenating the transesterified oil obtained by transesterifying palm oil and palm kernel oil.

(Evaluation of water-in-oil emulsion composition)
Using the water-in-oil emulsion compositions of Examples 1 to 11 and the water-in-oil emulsion compositions of Comparative Examples 1 to 3, the emulsion stability (heat resistance) of the water-in-oil emulsion compositions was determined as follows. It was evaluated by. The evaluation results are shown in Tables 1 to 4.

[Evaluation method of emulsion stability (heat resistance)]
500 g of each water-in-oil emulsified composition was put into a steam pipe jacket type dissolution tank heated to 100 to 120 ° C. and dissolved. The mixture was stirred uniformly with a propeller stirrer and heated at 70 ° C. for 5 minutes. Then, the whole quantity was taken out, the emulsified state was observed visually, and the following criteria evaluated.
■ Evaluation criteria for emulsification stability of water-in-oil emulsified composition ◎: Emulsified uniformly, no separation ○: Emulsified state, little separation △: Emulsification is unstable, separation over time Occurrence ×: Emulsification cannot be maintained and separation occurs

  As can be seen from Tables 1 to 3, the water-in-oil emulsion compositions of Examples 1 to 11 had good emulsion stability and excellent heat resistance.

  On the other hand, as can be seen from Table 4, the water-in-oil emulsion composition of Comparative Example 1 in which the SFC of the fat and oil is outside the specified range, and the water-in-oil type of Comparative Example 2 in which the polyglycerol condensed ricinoleate is outside the specified range. The emulsified composition and the water-in-oil emulsified composition of Comparative Example 3 in which the polyglycerin condensed ricinoleate was not blended were unstable in the emulsified state, and the heat resistance was not satisfactory.

(Manufacture of Baumkuchen)
Using the water-in-oil emulsified compositions of Examples 1 to 11 and the water-in-oil emulsified compositions of Comparative Examples 1 to 3, the formulations shown in Table 5 were used and the Baumkuchen of Examples 12 to 22 were prepared by the following method. And Baumkuchen of Comparative Examples 5-7 was manufactured. In addition, the Baumkuchen of Comparative Example 8 is added separately without emulsifying the oil phase and sugar solution (Comparative Example 4) prepared by the same blending amount and the same preparation method as the water-in-oil emulsion composition of Example 1. It was manufactured by.

[Method of manufacturing Baumkuchen]
The pregelatinized starch was mixed with a mixture of sugar, soft flour, corn starch, salt, reducing sugar and swelling agent (baking powder), and whole eggs were added and mixed uniformly. After adding the whole egg and mixing uniformly, each water-in-oil type emulsion composition melt | dissolved at about 70 degreeC was added, and it mixed until it became about 0.70 specific gravity. After the specific gravity was around 0.70, a fresh cream and water were mixed to prepare a Baumkuchen dough. Each dough obtained was adjusted with a hot water bath so that the dough temperature became 30 ° C., and then 90 g of the dough was baked in an oven at a firing temperature, 210 ° C. at the top and 150 ° C. at the bottom. Baumkuchen was manufactured by repeating baking of the dough seven times and baking it into seven layers.

(Evaluation of Baumkuchen)
For Baumkuchen of Examples 12 to 22 and Baumkuchen of Comparative Examples 5 to 8, the workability of dough preparation, the heat resistance of the dough, the bulk after firing (the appearance after firing), the texture, and the storage stability of the texture are as follows: The method was evaluated. The evaluation results are shown in Tables 6-9.

[Workability of dough preparation]
During preparation of the dough, the time required for mixing until the dough before adding fresh cream and water reached a specific gravity of 0.70 was measured and evaluated according to the following criteria. It can be said that the shorter the time required for mixing, the better the workability of the dough preparation and the better the work efficiency.
■ Evaluation criteria for workability of dough preparation ◎: Time required for mixing less than 3 minutes ○: Time required for mixing 3 minutes or more and less than 4 minutes △: Time required for mixing 4 minutes or more and less than 5 minutes ×: Time required for mixing 5 minutes or more

[Heat resistance of fabric]
700 g of the prepared dough is put into a 1 kg beaker, the temperature is adjusted to 50 ° C. or 40 ° C. with a hot water circulation incubator, and the dough state when left in that state for 10 minutes is visually evaluated according to the following criteria. did.
■ Evaluation criteria for heat resistance of dough ◎: Separation does not occur at both 40 ° C and 50 ° C ○: Separation does not occur at 40 ° C, but separation occurs gradually at 50 ° C △: Separation does not occur at 40 ° C, Separation occurs at 50 ° C ×: Separation occurs at both 40 ° C and 50 ° C

[Bulk after firing (appearance after firing)]
Five panel members were asked to visually rate the appearance of Baumkuchen after firing according to the following criteria. The average score of each panel was calculated and evaluated according to the following criteria.
■ Score of bulk after firing 5 points: The dough layer is solid, uniform, and the volume is sufficient 4 points: The dough layer has some variation, but the volume is sufficient 3 points: The dough layer is uneven , Volume is general 2 points: The fabric layer is uneven and the volume is slightly small 1 point: The fabric layer is uneven and the volume is poor ■ Evaluation criteria for bulk after firing ◎: Average score of 4 ○: Average score is 3 or more and less than 4 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

[Texture]
Five panelists ate Baumkuchen after baking and received a score based on the following criteria for eating texture. The average score of each panel was calculated and evaluated according to the following criteria.
■ Score of texture 4 points: Moist and crisp 3 points: Moist but slightly crisp 2 points: Crispy but crisp 1 point: Crispy and crisp ■ Evaluation criteria ◎: Average score of 4 points ○: Average score of 3 to less than 4 points △: Average score of 2 to less than 3 points ×: Average score of less than 2 points

[Storage stability of texture]
Baumkuchen after baking was placed in a sealed container and stored at 20 ° C. for 7 days. Five panelists ate the stored Baumkuchen and received a score based on the following criteria for eating texture. The average score of each panel was calculated and evaluated according to the following criteria to evaluate the storage stability.
■ Score of texture 4 points: Moist and crisp 3 points: Moist but slightly crisp 2 points: Crispy but crisp 1 point: Crispy and crisp ■ Food ( Evaluation criteria for storage stability ◎: Average score is 4 points ○: Average score is 3 or more and less than 4 △: Average score is 2 or more and less than 3 ×: Average score is 2 Less than

  As can be seen from Tables 6-8, the Baumkuchens of Examples 12-22 produced using the water-in-oil emulsion compositions of Examples 1-11 were satisfactory and excellent in all evaluations. .

  On the other hand, as can be seen from Table 9, the Baumkuchen of Comparative Example 5 produced using the water-in-oil emulsion composition of Comparative Example 1 in which the SFC of the fat and oil was outside the specified range did not satisfy the texture. .

  Further, the Baumkuchen of Comparative Example 6 produced using the water-in-oil emulsion composition of Comparative Example 2 in which the polyglycerin condensed ricinoleic acid ester is outside the specified range is not satisfactory in all evaluations. The workability of the dough and the heat resistance of the dough were inferior.

  Further, the Baumkuchen of Comparative Example 7 produced using the water-in-oil emulsion composition of Comparative Example 3 not blended with the polyglycerin condensed ricinoleate was not satisfactory in all evaluations. The heat resistance and the storage stability of the texture were inferior.

  Further, the Baumkuchen of Comparative Example 8 produced by separately adding the oil phase and the sugar solution (Comparative Example 4) without emulsification is unsatisfactory in all evaluations, particularly the heat resistance of the dough, The texture and the storage stability of the texture were inferior.

(Manufacturing muffin cake)
Using the water-in-oil emulsion composition of Example 1, the muffin cake of Example 23 was produced by the following method with the formulation shown in Table 10.

[Method for producing muffin cake]
Sugar, soft flour, salt, and swelling agent (baking powder) were mixed, and whole eggs were added and mixed uniformly. Add whole eggs and mix uniformly, then add the water-in-oil emulsion composition of Example 1 melted at about 70 ° C. and mix until the specific gravity is about 0.85. A dough was prepared. The muffin cake of Example 23 was manufactured by pouring 60 g of dough into a muffin case and baking in an oven for 22 minutes at a baking temperature, an upper flame of 190 ° C., and a lower flame of 190 ° C.

(Manufacture of butter cake)
Using the water-in-oil emulsion composition of Example 1, the butter cake of Example 24 was produced by the following method with the formulation shown in Table 11.

[Production method of butter cake]
Sugar, soft flour, salt, nonfat dry milk, and swelling agent (baking powder) were mixed, and whole eggs were added and mixed uniformly. After adding the whole egg and mixing uniformly, the dough of the butter cake was prepared by adding the water-in-oil emulsion composition of Example 1 and mixing until the specific gravity was around 0.90. The butter cake of Example 24 was manufactured by pouring 400 g of dough into a mold and baking in an oven for 60 minutes at a baking temperature, 180 ° C. at the top and 180 ° C. at the bottom.

(Manufacture of shell madeleine)
Using the water-in-oil emulsion composition of Example 1, the shell madeleine of Example 25 was produced by the following method with the formulation shown in Table 12.

[Method for producing shell madeleine]
Sugar, soft flour, salt, and swelling agent (baking powder) were mixed, and whole eggs were added and mixed uniformly. After the whole egg was added and mixed uniformly, the water-in-oil emulsified composition of Example 1 was added and mixed, and lemon juice was added and made uniform to prepare a shellmadeleine dough. The dough was allowed to rest for 2 hours in a refrigerator (5 ° C.), then poured into a mold, and baked in an oven for 13 minutes at a firing temperature of 190 ° C. and a low heat of 130 ° C. Manufactured.

(Manufacture of financier)
Using the water-in-oil emulsion composition of Example 1, the financier of Example 26 was produced by the following method with the formulation shown in Table 13.

[Method for producing financier]
Sugar and weak flour were mixed to make mixture 1. Separately, almond poodle and powdered sugar were mixed together to obtain mixture 2. Mixture 1 and mixture 2 were mixed, and egg white was further added to mix uniformly. After adding egg white and mixing uniformly, the dough of financier was prepared by dissolving the water-in-oil emulsion composition of Example 1 at 70 ° C., mixing and homogenizing. The dough was allowed to rest for 1 hour in the refrigerator (5 ° C.), then poured into a mold, and baked in an oven for 15 minutes at a firing temperature, an upper fire of 190 ° C. and a lower fire of 130 ° C. Manufactured.

(Evaluation of muffin cake, butter cake, shell madeleine, financier)
Muffin cake of example 23, butter cake of example 24, shell madeleine of example 25, workability of dough preparation of financier of example 26, heat resistance of dough, bulk after baking (appearance after baking), texture The storage stability of the texture was evaluated by the same method as that for Baumkuchen. The evaluation results are shown in Table 14.

  Regarding the workability of the dough preparation, the mixing time required for the muffin cake to reach a specific gravity of 0.85 for the muffin cake and the specific gravity of the dough for 0.90 for the butter cake is used, and for the shell madeleine and financier until the dough becomes uniform The time required for mixing.

  As can be seen from Table 14, the muffin cake of Example 23, the butter cake of Example 24, the shell madeleine of Example 25, and the financier of Example 26 produced using the water-in-oil emulsion composition of Example 1 In all evaluations, it was satisfactory and excellent.

Claims (11)

It is a water-in-oil emulsion composition for baked confectionery containing the following fat and oil A, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester and sugar, and the content of the polyglycerin condensed ricinoleic acid ester in the emulsified composition is 0 A water-in-oil emulsion composition for baked confectionery of 1 to 4% by mass.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C   The water-in-oil emulsion composition for baked confectionery according to claim 1, wherein the sugar is formulated in the form of a sugar solution at the time of manufacture.   The grill according to claim 1 or 2, comprising 45 to 85% by mass of the fat and oil A, 2 to 12% by mass of the propylene glycol fatty acid ester, and 0.3 to 40% by mass of the sugar. A water-in-oil emulsion composition for confectionery.   The blending ratio of the polyglycerin condensed ricinoleic acid ester and the sugar solution is polyglycerin condensed ricinoleic acid ester: sugar solution = 1: 50-1: 1. Water-in-oil emulsion composition for baked confectionery.   5. The oil or fat A according to claim 1, comprising soybean oil, fractionated oil of palm oil having an iodine value of 60 to 70, palm oil, and extremely hardened oil of Hyelin rapeseed oil. Water-in-oil emulsion composition for baked confectionery.   The water-in-oil emulsion composition for baked confectionery according to any one of claims 1 to 5, wherein the baked confectionery is Baumkuchen or a cake. It is the oil-fat composition for baked confectionery used in order to manufacture the water-in-oil emulsion composition for baked confectionery of any one of Claims 1-6, Comprising: The following fats and oils A, propylene glycol fatty acid ester, and poly An oil / fat composition for baked confectionery containing a glycerin-condensed ricinoleic acid ester, wherein the content of the polyglycerin-condensed ricinoleic acid ester in the oil / fat composition is 0.1 to 8% by mass.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C   A baked confectionery comprising the water-in-oil emulsion composition for baked confectionery according to any one of claims 1 to 6.   The baked confectionery according to claim 8, wherein the baked confectionery is Baumkuchen or a cake. An oil phase and a sugar solution containing polyglycerin condensed ricinoleic acid ester in an amount of 0.1 to 4% by mass in the following oil and fat A, propylene glycol fatty acid ester and water-in-oil emulsion composition are emulsified. A method for producing a baked confectionery comprising blending the obtained water-in-oil emulsion composition as a material.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C An oil phase and a sugar solution containing polyglycerin condensed ricinoleic acid ester in an amount of 0.1 to 4% by mass in the following oil and fat A, propylene glycol fatty acid ester and water-in-oil emulsion composition are emulsified. The method to improve the food texture of baked confectionery by mix | blending the obtained water-in-oil emulsion composition with baked confectionery as a material.
Fat A: solid fat content 5 to 80% at 5 ° C, solid fat content 3 to 50% at 15 ° C, solid fat content 3 to 40% at 25 ° C